WO2012020436A1 - Procédé de conservation de légumes - Google Patents

Procédé de conservation de légumes Download PDF

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Publication number
WO2012020436A1
WO2012020436A1 PCT/IT2010/000366 IT2010000366W WO2012020436A1 WO 2012020436 A1 WO2012020436 A1 WO 2012020436A1 IT 2010000366 W IT2010000366 W IT 2010000366W WO 2012020436 A1 WO2012020436 A1 WO 2012020436A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
product
lid
preservation
vegetable products
Prior art date
Application number
PCT/IT2010/000366
Other languages
English (en)
Inventor
Romealex Fondo
Attilio De Vincentis
Original Assignee
Romealex Fondo
Attilio De Vincentis
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Romealex Fondo, Attilio De Vincentis filed Critical Romealex Fondo
Priority to PCT/IT2010/000366 priority Critical patent/WO2012020436A1/fr
Publication of WO2012020436A1 publication Critical patent/WO2012020436A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B65D81/267—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being in sheet form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/30—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants by excluding light or other outside radiation

Definitions

  • the present invention is related to the technical field relative to the preservation of vegetable products in general .
  • the invention refers to an innovative method that allows to prolong significantly the preservation in the fridge of a fresh vegetable product, leaving unaltered its nutritive value and its external aspect .
  • pre-cooked products and/or products treated with preservatives can have expiry dates several months ahead, fresh products have a very short preservation period, variable from product to product, but that is around the two/three weeks at the most. After such a period the deterioration of the product is such as to render it no more edible.
  • fresh vegetable products in general like carrots, aubergines or tomatoes
  • appropriate fridges in order to lower the surrounding room temperature to around 3 or 4°C and thus delay the deterioration process.
  • a first parameter concerns the level of moisture of the surrounding environment in which the product is. This has to be particularly controlled in order to maintain it at the ideal value, which varies from product to product.
  • a second predominating factor is light, especially solar light which, when in contact with the product, inevitably accelerates the process of ripening.
  • the product is launched onto the market, it is generally presented in basins covered by transparent cellophane and arranged in appropriate fridges that cool at a temperature substantially maintained at around 4 or 5 °C. It is therefore clear that, once arranged on the counters of the supermarket, the product cannot be moistened any more.
  • the cellophane generally transparent, allows the passage of light, both the artificial one of the counters themselves and the solar one that gets in contact with the product.
  • the aim of the present invention to provide an innovative method that allows to maintain unaltered the characteristics of the fresh packaged product for much longer with respect to the standard duration both in the packaging phase and afterwards when launched onto the market.
  • the method includes the operation of insertion of the fresh product inside a container (2) of the non transparent to light type and hermetically closable through a removable lid (3) , naturally absolutely non transparent to light as well.
  • the absolute absence of light contributes significantly to a more long-lasting preservation of the fresh product both in the packaging phase and when placed in the counters of supermarkets and subsequently when used by the final consumer.
  • the hermeticity of the container used allows to preserve inside, without dispersing it, the eventual moisture present, that is the condensation liberated by the vegetable after its packaging and/or the eventual moisturizing of the product comprised before the packaging .
  • the vegetable product to which the present method is addressed is therefore a fresh product, that is raw and natural, which once picked has eventually only gone through a normal process of cleaning the soil out of it and removing the sheets.
  • the product is therefore neither cooked nor treated with chemical agents that would favour in a non natural manner, and often harmful for health, its preservation .
  • an operation of superficial moisturizing can be comprised for all those products that prefer a very humid environment (moisture between 60% and 90%), and through this operation they are superficially wetted.
  • a very humid environment moisture between 60% and 90%
  • the moisture remains trapped in the internal volume ( 5 ) and cannot evaporate, thus maintaining a substantially constant internal level.
  • the operation of moisturizing can, for example, be realized through the spraying of water by means of one or more than one nozzles (100) .
  • the said operation of superficial moisturizing can then be comprised for vegetable products such as carrots, tomatoes and aubergines.
  • the internal level of moisture is maintained within a range between 60% and 90% thanks also to the contribution of the condensation release by the product itself.
  • the operation of application of one or more than one strips of absorbent material (10) in the internal volume (5) can be comprised, in such a way that the strips can absorb all or part of the internal moisture present in the volume (5) , that is the moisture that is self-generated and/or that generated artificially, so as to reduce the said moisture value.
  • Such strips are preferably applied in case of preservation of vegetable products that require a substantially dry environment, such as garlic.
  • phase of insertion of the product in the container it is naturally included a phase of picking of the fresh product and an operation of initial selection that comprises the cleaning in such a way that the packaged product results to be free from sheets and soil.
  • the placement of the container in a refrigerated environment such as a fridge at around the 4 °C is comprised.
  • a device (1) for the preservation of vegetable products comprising a container (2), a lid (3) to close the container and one or more than one fresh vegetable products, preferably carrots, placed in the internal volume (5) of the container (2) and wherein the device (1) is of the non transparent to light type in such a way that the internal volume (5) in which the said vegetable products are placed results to be dark when closed with the lid (3) and wherein, further, the lid is configured to hermetically close the container in such a way that the eventual moisture present in the container (that is the moisture self-generated by the packaged product after the packaging and/or that generated artificially on the product before the packaging and/or o that generated artificially on the walls of the container) remains trapped inside.
  • the product can therefore be placed inside the container at choice:
  • the device in case of dry product, can comprise one or more than one strips (10) of absorbent material arranged in such a way as to absorb at least partially the internal moisture of the container (2) generated by the product, preferably applied to the lid (3) .
  • FIG. 1 shows in axonometric view a device of containment for vegetable products in accordance with the present invention
  • FIG. 2 shows a section of the same container but provided with strips 10 for absorbing the moisture
  • FIG. 6 shows a second embodiment of the present method for preserving products that prefer dry environments, such as garlic.
  • figure 1 it is highlighted a device 1 for the preservation of vegetable products in accordance with the present invention.
  • This comprises a container 2, for example cylindrical in accordance with the preferred embodiment of the invention, and provided with a lid 3.
  • the lid as shown in figure 1, can comprise a threading that is coupled to an equivalent threading 4 arranged on the upper edge of the container 2. In such a manner, the lid can be screwed or unscrewed from the container 2 so as to be able to close it hermetically or open it.
  • the container, as well as the lid, are realized in such a way as not to result to be transparent to the light and therefore also to solar rays. In such a manner, when the lid is arranged on the containment element 2 the internal volume 5 in which the product is contained is absolutely dark.
  • Transparent materials subsequently covered with a varnish that does not allow the passage of light can even be used, obtaining the same result.
  • the dimensions of the container 1 can be naturally any on the basis of the needs, better described in detail below .
  • closure In all cases the closure must be such as to maintain the internal volume 5 hermetically isolated.
  • Figure 2 also shows the same device in which the lid and/or the container are eventually provided with strips of material 10 for absorbing a certain quantity of liquid.
  • the invention comprises, as shown in figure 3, a subsequent phase in which the selected product is watered or moistened in such a way that a certain quantity of water covers the product itself.
  • Figure 3 in fact shows a simple device 100, for example a nozzle, through which to moisten the product.
  • the product can naturally be moistened in infinite other equivalent manners, for example dipping it in a basin. Together with the moisturizing of the product, the moisturizing of the internal walls of the container 2 can also be realized.
  • the vegetable product in question for example carrots
  • the container 2 To that aim, it is absolutely indifferent if the carrots are inserted already cut into parts or inserted complete.
  • the quantity and the placement within the container of them is also indifferent, on the basis of the dimensions of the container and of the specific needs of the market.
  • Containers able to contain different weights of product such as grams or kilos will be able to be used.
  • a container could also contain different but compatible products .
  • the container being hermetic, does not allow the evaporation and the consequent dispersion of the liquid that waters the product.
  • the hermeticity of the container maintains permanently the internal volume of containment 5 with a moisture value variable between 60% and 90% without the need for repeating cyclically the operation of moisturizing.
  • the water that waters the product is, as already said, the initial water with which the product has been moistened and to which the condensation liberated by the product itself is added, the product containing on its own a certain liquid value (in a variable measure depending on the product) .
  • the preferred embodiment of the method that has been just described comprises a first watering of the product before its packaging, it is still possible to package the product substantially dry since the condensation liberated by the product itself provides to self-feed a quite good internal moisture level, even if at a lower percentage.
  • figure 6 schematizes, with a plurality of small drops, a dispersion that represents the condensation released by the vegetable itself, in that case in a non limitative manner. Also in this case, naturally, the hermetic closure impedes the dispersion of the moisture, which thus remains trapped in the internal volume 5, automatically maintaining an optimal level for the preservation of the product.
  • the product is therefore normally placed in the fridges, where it will be kept for long periods, even a couple of months.
  • the container can be provided with the strips of absorbing material 10 for absorbing the moisture produced by the vegetable in such a way that the internal volume results to be dry (see figure 6 again) .

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)

Abstract

La présente invention concerne un procédé novateur pour la conservation de légumes frais, comprenant l'insertion du produit à l'intérieur d'un contenant (1) non transparent aux rayons du soleil, puis la fermeture hermétique du contenant au moyen d'un couvercle amovible (2). De cette manière, le produit placé dans le contenant se trouve dans un environnement opaque, à l'abri de la lumière et des rayons du soleil. En outre, comme le contenant est hermétique, l'humidité qui peut être générée par le produit lui-même ainsi que l'humidité pouvant résulter d'une pulvérisation du produit avant l'emballage de celui-ci sont maintenues stables à l'intérieur du contenant. L'environnement interne crée ainsi des conditions favorables à une conservation à long terme du produit.
PCT/IT2010/000366 2010-08-11 2010-08-11 Procédé de conservation de légumes WO2012020436A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IT2010/000366 WO2012020436A1 (fr) 2010-08-11 2010-08-11 Procédé de conservation de légumes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2010/000366 WO2012020436A1 (fr) 2010-08-11 2010-08-11 Procédé de conservation de légumes

Publications (1)

Publication Number Publication Date
WO2012020436A1 true WO2012020436A1 (fr) 2012-02-16

Family

ID=43736134

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2010/000366 WO2012020436A1 (fr) 2010-08-11 2010-08-11 Procédé de conservation de légumes

Country Status (1)

Country Link
WO (1) WO2012020436A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230227223A1 (en) * 2022-01-06 2023-07-20 David Linner Kelly Moisture Regulating Container

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58193678A (ja) * 1982-05-04 1983-11-11 Kao Corp 青果物及び食品の鮮度保持方法
EP0202179A1 (fr) * 1985-05-07 1986-11-20 Rhone-Poulenc Films Procédé de conservation de produits végétaux dans des matériaux opaques à la lumière et non perméables aux gaz
EP0221489A2 (fr) * 1985-10-29 1987-05-13 FreshWorld, L.P. Augmentation de la durée de conservation de légumes frais du genre racine
US4943440A (en) * 1986-10-22 1990-07-24 General Mills, Inc. Controlled atmosphere cut vegetable produce package and method
WO1992017075A1 (fr) * 1991-03-26 1992-10-15 Vlasic Foods, Inc. Egalisation rapide par saumure
EP1254600A1 (fr) * 2001-05-02 2002-11-06 Fruttidea S.r.l. Procédé de conservation de fruits frais

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58193678A (ja) * 1982-05-04 1983-11-11 Kao Corp 青果物及び食品の鮮度保持方法
EP0202179A1 (fr) * 1985-05-07 1986-11-20 Rhone-Poulenc Films Procédé de conservation de produits végétaux dans des matériaux opaques à la lumière et non perméables aux gaz
EP0221489A2 (fr) * 1985-10-29 1987-05-13 FreshWorld, L.P. Augmentation de la durée de conservation de légumes frais du genre racine
US4943440A (en) * 1986-10-22 1990-07-24 General Mills, Inc. Controlled atmosphere cut vegetable produce package and method
WO1992017075A1 (fr) * 1991-03-26 1992-10-15 Vlasic Foods, Inc. Egalisation rapide par saumure
EP1254600A1 (fr) * 2001-05-02 2002-11-06 Fruttidea S.r.l. Procédé de conservation de fruits frais

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230227223A1 (en) * 2022-01-06 2023-07-20 David Linner Kelly Moisture Regulating Container

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